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Sourdough Bread

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Sourdough Bread is a naturally leavened bread made using an active sourdough starter. With a chewy crumb, golden crust, and signature tangy flavor, it’s a rewarding bake that uses only flour, water, and salt.

Ingredients

  • 100g active sourdough starter (fed and bubbly)
  • 375g water (room temperature)
  • 500g bread flour (or a mix of bread and whole wheat flour)
  • 10g salt

Instructions

  1. Feed your starter 4–6 hours before mixing the dough until active and bubbly.
  2. In a large bowl, mix the starter and water. Add flour and stir until no dry bits remain. Cover and let rest for 30–45 minutes (autolyse).
  3. Sprinkle in salt and mix by hand until incorporated.
  4. Cover and bulk ferment at room temperature for 4–5 hours, performing stretch and folds every 30–45 minutes.
  5. Turn the dough onto a lightly floured surface and pre-shape into a round. Rest for 20–30 minutes.
  6. Shape into a tight ball or batard and place in a floured proofing basket or bowl.
  7. Cover and refrigerate overnight (8–12 hours).
  8. Preheat oven to 475°F (245°C) with a Dutch oven inside for at least 30 minutes.
  9. Turn the dough onto parchment paper, score the top, and transfer to the hot Dutch oven.
  10. Bake covered for 20 minutes, then uncovered for another 20–25 minutes until deep golden brown.
  11. Cool completely on a wire rack before slicing.

Notes

Use a kitchen scale for best accuracy in sourdough baking.The dough should be elastic and airy after bulk fermentation.Cold proofing enhances flavor and improves scoring.Use rice flour to dust your proofing basket to prevent sticking.Let the loaf cool fully to prevent a gummy interior.

Nutrition

Find it online: https://cookibly.com/sourdough-bread/